Home-made turkey, ham and mushroom pie (flaky top) - the sauce within made from the turkey drippings, a little garlic, white wine and cream and a thickening agent.. so good.

Chicken soup and a Reuben.

Still have not eaten a ruebens ever.
Oops wrong rhread

In between periods of the World Junior iced hockey bronze medal round, and between that and the gold medal game at 8:30, I'm assembling spaghetti and meatballs. 2nd period of the bronze game, Russia v Finland is just about to start. After 20 min it's 1 - 0 Russia.
Finland wins 4-1.

Our post Christmas croissants stuffed with cream cheese and smoked salmon and a few salt and pepper (Jane's) chicken wings, washed down with sparkling pear lemonade.

Reuben on pumpernickel, I'm not bored with it yet.

Hmmmm, that's not quite a true Rueben sandwich.

Yes, you got the rye, sauerkraut, Russian dressing <?> and corned beef or pastrami correct but you didn't grill the completed sandwich in the frying pan on both sides until the bread was toasty. I've had Rueben's at the original deli that made the first sandwich and that is how it is done. The delis that now serve it open faced are not true to the original sandwich.

Actually, I did. I always spread margarine on both sides and finish it in the skillet so the bread is toasty and the cheese gets melty. I don't use Russian Dressing, but I'd be willing to try it sometime. I use corned beef, sauerkraut, Swiss, and mustard. I may not have had one at the original deli, but I've had a lot of Reuben sandwiches.

I'm sure you have. It is one of my all time favorite sandwiches but with pastrami, not corned beef. Actually have a place up the street from me that is ironically called "New York Deli" and they do make an authentic pastrami Reuben.

I've no doubt you've made a similar dressing to 'russian dressing' many times. Onion, horseradish, hot sauce, worcestorshire sauce, lemon juice, tom k and mayo, salt/pepper are the basis for russian dressing.. apparently it used to have caviar in it too (pounded anchovy's might work!) It's not that different to the sauce I make to go with seafood or avocado.

Not really; I've made seafood sauce with horseradish and ketchup and lemon juice, but because I don't use the horseradish it dies in the fridge door, so I've been buying dollar store seafood sauce for my shrimp cocktails, but it's a little hotter than I like. I might get some dollar store horseradish if I see it and try making Russian dressing. Ranch dressing on acid.

Corned beef and cabbage done in the slow cooker. Butter on the cabbage and onions, Dijon mustard for the corned beef... I'm very content right now.

HHmm.. The corned beef thing.

No idea what to do for tea atm.

Linda McCartney country pie with thick cut oven-roasted celeriac and sweet potato chips.